1 Cup Water
1/2 Cup Butter
1 Teaspoon Salt
1/4 Teaspoon Sugar
125 Grams Flour (~1 Cup)
1 Teaspoon Dry Mustard
1 Pinch Cayenne or Chipotle Powder
1 1/2 Cups Chopped Gruyère Cheese, about 1/2 pound
- Preheat oven to 375°F for small or convected bake at 400°F for large gougères.
- Combine the water, butter, salt and sugar in a medium sauce pan and heat until the butter is melted. Add the flour and stir vigorously with a flat ended silicone spoon until the dough forms a firm ball and breaks away from the edges of the pan.
- Remove the dough from the sauce pan and put into the bowl of a standing mixer. Add the dry mustard and cayenne and mix slowly to mix in the spices and cool the dough so the eggs won't curdle.
- Beat in the eggs, one by one, on medium high speed. If the eggs are very large, you may not need 4, if they are small, you may need more. Use enough to make the dough firm, smooth and waxy.
- Beat in the cheese and blend thoroughly.
- Use a good non-stick baking pan or a teflon or silicon baking sheet and drop the dough by small scoopfuls, making small round mounds on the sheets. (We use the 1.5T size scoop for appetizers and the 4T size scoop for an amazing breakfast!)
- Bake for 25 to 30 minutes for small and 30 to 35 minutes for large gougères.
- Serve the gougères warm out of the oven.
These can be made without a standing mixer...you just need strong arms to beat in the eggs.
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